EASY SOUP & CASSEROLE USING BAKED BEANS
EASY SOUP & CASSEROLE WITH BAKED BEANS
Every recipe using pulses can be so different & so delicious!
VEGETABLE BEAN SOUP
For a quick yet hearty lunch, I opened a 4-cup jar of my homemade tomato soup. I added 2 cups of vegetables that were left over from supper the day before, ½ cup raw macaroni and 2 cups of the above-mentioned baked beans together with ½ teaspoon basil. In 15 minutes the soup was ready to eat. Wow, was it good!
My sister knew I was working on these recipes, so she gave me a great idea. Make a meal of sweet ‘n’ sour beans to serve with rice and a salad.
SWEET ‘n’ SOUR BEANS
19 ounce can pineapple tidbits
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon chicken bouillon
2 tablespoons honey
2 tablespoons cornstarch
3 cups baked beans
½ cup chopped green pepper
½ onion cut into rings
4 cups cooked rice
½ cup mushroom slices (optional)
Drain pineapple, reserving the juice
Mix juice, vinegar, soy sauce and bouillon. Mix sugar and cornstarch and stir into pineapple juice mixture. Heat until thickened, stirring constantly.
Remove from heat and add beans, pineapple, green pepper, onion and mushrooms. Cook gently until vegetables are slightly tender. Serve over hot rice together with a salad. A hearty delicious meal! Winnie